Cassava Cake

Oftentimes, when I visit my sister at UK, she always told me, "You want me to bake cassava cake for you?". It sounds so hard to do. But when my sister share her recipe with me, aha!!!, I kinda enjoy doing it. I think, every month I am asking my husband to drive me at Pinoy store to buy some ingredients. Good thing, i can buy grated cassava or else it is indeed hard to make. Thanks to clever Filipinos who invented the idea. 

Easy

Serves: 10- 15

Batter Prep: 15 minutes

Topping Prep/Cooking: 15 minutes

Baking: 1 hour without topping and 15 minutes more with toppings

Batter Ingredients:

2 packs (200g each)	grated cassava
400 ml  (1 big can)	coconut milk
1 small can (170g)	evaporated milk
½ of 405 g can	condensed milk
2 pieces	medium raw egg
4 tbsp or ¼ cup	melted butter
6 tbsp	grated cheese
14 tbsp	sugar

Topping Ingredients:

165 ml (1 small can)	coconut milk
2 tbsp	sugar
½ o 405 g can	condensed milk
2 tbsp	flour
2 tbsp	grated cheese
1 piece	medium raw egg

Cooking Instructions

Batter:

1. While preparing the batter, pre-heat the oven 180 degrees centigrade
2. In preparing the batter, combine the grated cassava, condensed milk, evaporated milk,, butter, sugar, cheese and eggs in a mixing bowl. Mix using an electric mixer.
3. Add in the coconut milk and mix thoroughly.
4. Pour the batter in greased baking tray.
5. Bake for 1 hour.

Topping

1. Put sugar and flour in heated saucepan.
2. Pour in the condensed milk and stir constantly.
3. Add in the grated cheese while stirring.
4. Lastly, add in the coconut milk, mix until mixture is evenly thick.
5. Spread evenly on the baked batter, glaze with egg white using a basting brush.
6. Put back in oven and bake until light brown.

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